Nowadays, the main methods for making bamboo stick incense are as follows:

1. Traditional craftsmanship involves hand pouring fragrance.

2. Handmade powder coating and mechanical bucket making.

3. Hydraulic press strike.

matters needing attention:

1. Reasonable ingredients should be prepared based on the characteristics of using different adhesive powders. Due to the different gelatinous properties and functions of different adhesive powders, the same adhesive powder may have different origins, and the adhesive properties of different batches may vary. Assuming that the same ratio is used, there may be doubts at times. For example, simple adhesions into lumps, rotten heads, rotten feet, rotten meat, etc. Making incense does not necessarily mean that the stickiness of the powder is better. The ingredients should be mixed evenly. Although some masters can make each incense taste evenly based on their experience, their mastery is not good enough. Simply put, the area with a lot of wood powder is melted in water, and the area with a lot of sticky powder is stuck together, causing the fragrance to appear uneven in size. The fragrance cannot be smooth and flat.

2. Master the base powder well, add meat powder, and cover the flour with the strongest adhesive force of the base powder, followed by meat powder, and slightly weaker for the cover flour. Assuming that the adhesive force of the meat powder is stronger than that of the base powder, it will be crispy and fragrant, and the adhesive force of the cover flour cannot be reduced.

3. The choice of bamboo heart. In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". The best choice is to use bamboo sticks that are evenly sized, without bamboo green or scabbard. Bamboo sticks with bamboo green are not easy to powder on one side of the bamboo green, have poor adhesion, and are prone to rotting fragrance. The scabbard has many soft branches and is prone to insect infestation.

4. Control of draft: When lowering the water tray, the entire bamboo skewer and incense should be evenly drained. After the water tray is released, it should be inverted vertically to allow the water to flow back evenly before adding flour, avoiding large heads, tails, and bellies.

5. Selection of cover flour: The cover flour should have a satisfactory fineness, which makes it smooth and fragrant. If it is used to make color fragrance, light wood powder or bamboo powder should be used to create a more beautiful and bright color. After distribution, it should be sieved.

Article source: Jiangmen bamboo stick fragrance manufacturerhttp://www.dongfangxl.com